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For: Kharlamova A, Nicolai T, Chassenieux C. Mixtures of sodium caseinate and whey protein aggregates: Viscosity and acid- or salt-induced gelation. International Dairy Journal 2018;86:110-9. [DOI: 10.1016/j.idairyj.2018.07.002] [Cited by in Crossref: 7] [Cited by in F6Publishing: 6] [Article Influence: 1.8] [Reference Citation Analysis]
Number Citing Articles
1 Zhong J, Jia J, Lyu Q, Chen G, Fu S. Production of whey protein nanofiber as a carrier for copper entrapment. Innovative Food Science & Emerging Technologies 2022;79:103035. [DOI: 10.1016/j.ifset.2022.103035] [Reference Citation Analysis]
2 Ríos-de-benito LF, Escamilla-garcía M, García-almendárez B, Amaro-reyes A, Di Pierro P, Regalado-gonzález C. Design of an Active Edible Coating Based on Sodium Caseinate, Chitosan and Oregano Essential Oil Reinforced with Silica Particles and Its Application on Panela Cheese. Coatings 2021;11:1212. [DOI: 10.3390/coatings11101212] [Reference Citation Analysis]
3 Wang W, Sheng H, Zhou J, Yuan P, Zhang X, Lu M, Gu R. The effect of a variable initial pH on the structure and rheological properties of whey protein and monosaccharide gelation via the Maillard reaction. International Dairy Journal 2021;113:104896. [DOI: 10.1016/j.idairyj.2020.104896] [Cited by in Crossref: 6] [Cited by in F6Publishing: 4] [Article Influence: 6.0] [Reference Citation Analysis]
4 Fang S, Ruan G, Hao J, Regenstein JM, Wang F. Characterization and antioxidant properties of Manchurian walnut meal hydrolysates after calcium chelation. LWT 2020;130:109632. [DOI: 10.1016/j.lwt.2020.109632] [Cited by in Crossref: 9] [Cited by in F6Publishing: 12] [Article Influence: 4.5] [Reference Citation Analysis]
5 Metilli L, Francis M, Povey M, Lazidis A, Marty-Terrade S, Ray J, Simone E. Latest advances in imaging techniques for characterizing soft, multiphasic food materials. Adv Colloid Interface Sci 2020;279:102154. [PMID: 32330733 DOI: 10.1016/j.cis.2020.102154] [Cited by in Crossref: 12] [Cited by in F6Publishing: 6] [Article Influence: 6.0] [Reference Citation Analysis]
6 Kharlamova A, Nicolai T, Chassenieux C. Heat-induced gelation of mixtures of casein micelles with whey protein aggregates. Food Hydrocolloids 2019;92:198-207. [DOI: 10.1016/j.foodhyd.2019.01.048] [Cited by in Crossref: 11] [Cited by in F6Publishing: 11] [Article Influence: 3.7] [Reference Citation Analysis]
7 Inthavong W, Chassenieux C, Nicolai T. Viscosity of mixtures of protein aggregates with different sizes and morphologies. Soft Matter 2019;15:4682-8. [DOI: 10.1039/c9sm00298g] [Cited by in Crossref: 9] [Cited by in F6Publishing: 10] [Article Influence: 3.0] [Reference Citation Analysis]